Marianne Martinez
Cheesecakes are notoriously difficult to release from pans, and square pans may be more challenging than circular ones. Traditional crumb crusts are not very strong, so a sturdier crust is recommended for support. Square pans may also change the surface area of the cheesecake, impacting its depth and cooking time. However, you can use almost any baking pan for your cheesecake, including square ones, as long as you adjust the baking time and temperature accordingly.
Can I make cheesecake in a square pan?
| Characteristics | Values |
|---|---|
| Possibility | Yes, it is possible to make a cheesecake in a square pan. |
| Springform pan | Cheesecakes usually call for a springform pan, but it is not necessary. |
| Crust | A crumb crust may not be strong enough to support the cheesecake when removing it from the pan. A sturdier crust, such as shortbread, is recommended. |
| Lining | Line the pan with multiple sheets of parchment paper or aluminum foil to make removing the cheesecake easier. |
| Baking temperature | The baking temperature does not need to be adjusted when using a different pan. |
| Baking time | Changing the shape and size of the pan may affect the baking time. A shallower pan will result in a faster cooking time. |
| Portioning | Square pans may make it more challenging to cut clean slices compared to round pans. |
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What You'll Learn
Lining the pan
If you want to try making a cheesecake in a square pan, you can use aluminium foil or parchment paper to line the pan. Using aluminium foil is easier as it is more malleable and can be shaped to fit the pan better. You can also use multiple sheets of parchment paper to line the pan, making sure that the parchment paper sticks up 2 inches on all sides (even the corners).
Another option is to create a sling out of aluminium foil. To do this, you will want to make sure the foil comes up the edge of the pan in both directions. The sling will be used after baking to lift the cheesecake out of the pan.
If you want to use parchment paper, you can lightly butter the inside of the pan, lay one long strip of parchment paper across, and press it into the pan. Then, lightly butter the top of the parchment paper and add another sheet of parchment paper on top in the opposite direction.
It is important to note that using a square pan may change the surface area of the cheesecake, affecting its depth and cooking time. Therefore, it is recommended to choose a new pan that is as close in area to the pan used in your recipe as possible, so that the baking time and temperature do not have to be adjusted too much.
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Adjusting the baking time and temperature
Firstly, it's important to understand that the depth and surface area of your cheesecake will be affected by the shape of the pan you choose. Square pans may have a larger volume than traditional round pans, which can impact baking time. As a general rule, if your pan is shallower, your cake will cook faster, and you may need to reduce the baking time. Conversely, a deeper pan may require a longer baking time to ensure the centre is cooked properly.
Secondly, springform pans, commonly used for cheesecakes, are typically taller than square cake pans. If your square pan cannot accommodate all the filling, you may need to adjust the baking time and temperature. Monitor your cheesecake closely as it bakes, and remember that it should have a slight jiggle in the centre when done, with an internal temperature of approximately 180–185 °F.
Additionally, consider the type of crust you are using. Traditional crumb crusts are not very strong, and a sturdier crust, such as shortbread, may be preferable in a square pan as it will provide more support when lifting and cutting the cheesecake.
When using a square pan, lining it with parchment paper is essential. Use more than two sheets, and ensure the parchment paper comes at least 2 inches up the sides of the pan to effectively contain the rising cheesecake. You can also use aluminium foil instead of parchment paper as it is easier to shape and can be used to create a sling for easier removal after baking.
Finally, the volume of your chosen baking dish will impact the baking time and the likelihood of over-baking. Smaller volume dishes can make it challenging to get the baking time right, and you may need to adjust the temperature to avoid over-baking, which can affect the texture and consistency of your cheesecake.
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Choosing a sturdier crust
Cheesecakes are notoriously delicate and challenging to release from their pans. Traditional crumb crusts are not very strong, so they don't provide much support or structure to the slice. This is why springform pans are typically used for cheesecakes, as they allow you to remove the ring while keeping the cheesecake on its base plate.
However, if you want to use a different type of pan, such as a square pan, you can create a sturdier crust to compensate for the lack of structural support. Here are some tips for choosing and creating a sturdier crust:
- Choose a different type of crust: Instead of a traditional crumb crust, consider using a full shortbread crust or a cookie crust. These options are sturdier and will provide more support when lifting the cheesecake out of the pan and cutting it into slices.
- Adjust the crust recipe: If you want to stick with a crumb crust, you can adjust the recipe to make it sturdier. Increase the amount of butter or margarine in the crust to help bind the crumbs together more firmly. Start with the usual amount and gradually add more until the crust holds together when squeezed in your hand. It should be moist enough to hold together but not wet or greasy.
- Use a larger pan: Opting for a larger pan, such as a 9-inch square baker or an 8-inch cake pan with a 3-inch height, can give you more surface area to work with. This means you'll have a larger crust that can provide more support to the cheesecake.
- Create a sling: To facilitate lifting the cheesecake out of the pan, consider making a sling with aluminium foil or parchment paper. Line the pan with the foil or paper, allowing it to come up the edges in both directions. After baking, you can use the sling to lift the cheesecake out of the pan gently and then peel back the foil or paper from the edges for slicing.
- Monitor baking time: Keep a close eye on your cheesecake as it bakes, especially if you're using a different pan than what the recipe calls for. Smaller pans can make it more difficult to get the baking time right, and you may be more likely to overbake the cheesecake, affecting its texture and consistency.
By following these tips and choosing a sturdier crust, you can successfully make a cheesecake in a square pan and enjoy perfect slices without sacrificing taste or presentation.
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Using a sling
When using parchment paper, it is recommended to use more than two sheets, especially for square baking dishes or brownie pans, to better contain the cheesecake as it rises. Make sure the paper sticks up about 2 inches on all sides, including the corners. If your pan is very full of batter, you may want to place a baking sheet on the rack below to catch any spillover.
After baking, you can use the sling to lift the cheesecake out of the pan. Then, carefully peel back the foil or paper from the edges and slice your cheesecake.
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Substituting the pan
While springform pans are commonly used for cheesecakes, you can easily substitute the pan with a standard square pan. Here are some tips and suggestions for substituting the pan:
Choosing the Right Square Pan
Select a square pan that is close in area to the pan mentioned in your recipe. This will ensure that you don't have to make significant adjustments to the baking time and temperature. An 8-inch square baker is a good option, as it has a larger volume than a standard 8-inch cake pan with a 2-inch height. If you have a 9-inch square baker, that can also work well.
Lining the Square Pan
When using a square pan, it is important to line it properly to prevent leaks and make it easier to remove the cheesecake after baking. Use more than two sheets of parchment paper to line the pan, making sure the parchment paper sticks up about 2 inches on all sides. Alternatively, you can use aluminium foil instead of parchment paper, as it is easier to shape. You can also lightly butter the inside of the pan before laying the parchment paper, and then butter the top of the parchment paper before adding another sheet.
Adjusting the Recipe
Consider using a sturdier crust than a crumb crust, such as a full shortbread crust, as it will provide more support when lifting the cheesecake out of the pan and cutting it into squares. Additionally, if your square pan is shallower than the recommended pan in the recipe, your cheesecake will cook faster, so keep an eye on the baking time and adjust accordingly.
Other Pan Options
If you don't want to use a square pan, there are other alternatives to a springform pan. You can use a standard 9x13-inch baking pan, an 8-inch cake pan with a 3-inch height, a 9-inch tube pan, or a 10-inch Bundt cake pan. You can also use multiple pans for the batter, such as deep-dish pie plates, cake pans, or loaf pans.
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Frequently asked questions
Yes, you can make a cheesecake in a square pan. However, it may be more challenging to cut clean slices compared to using a round dish.
If you are using a square baking dish or brownie pan, use more than two sheets of parchment paper to line the pan. Make sure that the parchment paper sticks up 2 inches on all sides (even the corners). You can also use aluminium foil instead of parchment paper as it is easier to shape.
There are many recipes available for making cheesecake in a square pan. Here is one as an example:
- Preheat the oven to 325°F. Line a baking sheet with foil, leaving an overhang to act as handles.
- In a medium bowl, combine crumbs, sugar, salt, and vanilla with a fork. Gradually pour melted butter into the crumbs and toss with a fork. Start with 4-6 tablespoons and add more until the crust holds together when squeezed.
- Press the crust evenly into the prepared pan. Use the bottom of a glass to pat down firmly. Bake for 8-10 minutes.
- In the bowl of a stand-up mixer, beat the cream cheese and sugar until fluffy, about 3 minutes. Add eggs, one at a time, until incorporated.
